PEPERETES Cockles in garlic souce

Fishing Method: By hand or with dredges

Source: The Ría de Arousa and the Ría de Muros

Season: July-January

Before starting the handling process, the cockles are submerged in seawater when they arrive at the factory in order to naturally clean the sand from them. After steaming them, they are shelled and the flesh is very carefully washed in warm, lightly-salted water. The best sized pieces are then selected by hand.